Description
A comforting and flavorful chicken enchilada soup, perfect for cozy evenings and gatherings.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- In a large pot, sauté the diced onion and minced garlic over medium heat until they are translucent and fragrant, about 3-4 minutes.
- Add the cooked chicken, enchilada sauce, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a gentle simmer, allowing it to cook for about 20 minutes.
- Taste the soup and adjust the seasonings as needed.
- Serve the soup hot and garnish with optional toppings like shredded cheese, sour cream, avocado slices, or chopped cilantro.
Notes
Great for meal prep! Store in airtight containers in the fridge for up to five days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken soup, enchilada soup, comfort food, easy recipe, meal prep